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This Aldi tomato basil chicken sausage recipe transforms simple ingredients into a restaurant-worthy dish with bold flavors and minimal effort. The secret lies in balancing the smoky chicken sausage with sun-dried tomatoes and fresh basil, creating a sauce that's rich yet bright.
I developed this recipe after discovering Aldi's affordable chicken sausage—it's the perfect budget-friendly upgrade to weeknight dinners.
What makes this dish special is the herb-infused sausage that forms the base, combined with a quick tomato sauce that simmers down to perfect consistency. The sun-dried tomatoes add depth, while fresh basil brings that classic Italian brightness.
With just 30 minutes of active prep time, you'll have a meal that feels like you spent hours in the kitchen.
By the end, you'll have tender chicken sausage pieces bathed in a velvety tomato-basil sauce that's perfectly balanced—not too sweet, not too acidic, but packed with herbaceous flavor.
The sauce clings to the sausage beautifully, making every bite satisfying. This dish pairs wonderfully with crusty bread, pasta, or a simple green salad.
Whether you're feeding a family or treating yourself to a special weeknight meal, this recipe delivers restaurant-quality results without the fuss. The best part? It's ready in under an hour, leaving you time to relax while dinner simmers away.
Ingredients for aldi tomato basil chicken sausage
Aldi's affordable herb-infused sausage meets sun-dried tomatoes and fresh basil for a restaurant-worthy weeknight dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Aldi Chicken Sausage Links 🍗 | 12 whole | Herb-infused, sliced into 1-inch pieces |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing sausage pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced, for aromatic base |
| Sun-Dried Tomatoes 🍅 | ¼ cup | Oil-packed, chopped (drain excess oil) |
| Canned Crushed Tomatoes 🍅 | 14 ½ oz | High-quality, no salt added |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Kosher Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Red Wine Vinegar 🍷 | 1 tbsp | For brightness (sub balsamic) |
| Vegetable Broth 💧 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For finishing (optional) |
The Aldi chicken sausage is the star—herb-infused means you get that Italian flavor right off the bat. Grab a pack from the freezer section (they're usually near the regular sausages). The sun-dried tomatoes? Oil-packed from the Italian aisle at Whole Foods or Trader Joe's gives you the best flavor—none of that dried-out stuff. Fresh basil is non-negotiable here; dried just won't cut it. If you're feeling fancy, grab a bunch and use half for the sauce, half to garnish at the end. The crushed tomatoes should be no salt added—you control the seasoning here.
No sun-dried tomatoes? Dried Italian tomatoes rehydrated in olive oil work in a pinch, but they won't have that same rich depth. Fresh basil missing? Dried basil at one-third the amount is better than nothing, but trust me—fresh makes all the difference. The red wine vinegar adds that bright pop; if you don't have it, balsamic vinegar does the trick. For extra richness, stir in a tablespoon of heavy cream at the end. The vegetable broth ensures the sauce doesn't get too thick—if you're out, water plus a pinch of bouillon works.
This sauce gets better the next day—make extra and freeze half for lazy nights. The sausage reheats beautifully; just warm it gently in the sauce. The basil wilts fast, so store it in a damp paper towel in a bag for up to 5 days. Parmesan keeps for weeks in the fridge if you grate it yourself. Portion the sauce into containers for easy lunches—it's perfect with crusty bread or over pasta.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that kind of dish—just toss the Aldi chicken sausage, minced garlic, and sun-dried tomatoes in a skillet with olive oil, let it sizzle for 10 minutes, then dump in crushed tomatoes. No chopping, no fuss, and the pan’s already clean when you’re done. Honestly, I make this so often my kids think it’s a special occasion.
- Umami Bomb: The combo of sun-dried tomatoes and crushed tomatoes? It’s like a flavor explosion in your mouth. The sun-dried ones add that salty, chewy depth, while the canned tomatoes bring a tangy richness. I’ll be real: the first time I tasted this, I nearly burned my tongue from leaning in too close—it’s that good.
- Leftover Hero: This recipe doubles as tomorrow’s lunch. The flavors actually get better the next day—yes, really. I’ll make a big batch on Sunday, let it sit overnight, and reheat it for sandwiches or over pasta. My husband’s a skeptic, but he’s now obsessed with the way the sausage stays juicy and the sauce thickens just right.
- Budget-Friendly Feast: You’re getting a full meal for under $10—serious value. Aldi’s chicken sausage is a steal, canned tomatoes last forever, and you’re not wasting ingredients. Between us, this is my go-to when I need to feed a crowd without breaking the bank. Plus, the leftovers stretch into snacks or a quick breakfast hash.
Step-by-step instructions for Aldi tomato basil chicken sausage
Here's how to transform simple Aldi chicken sausage into a restaurant-worthy dish bursting with sun-dried tomato brightness and fresh basil aroma.
Slice and Sear the Chicken Sausage
First, slice the 12 whole Aldi Chicken Sausage Links into 1-inch pieces using a sharp knife. Heat 2 tablespoons Extra-Virgin Olive Oil in a large skillet over medium-high heat until shimmering. Add the sausage pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
Flip the sausage and continue cooking for another 3-4 minutes until fully cooked through and lightly browned. The sausage should release easily from the pan—this indicates proper browning. Remove the cooked sausage and set aside on a plate, leaving the flavorful oil in the skillet for the sauce.
Build the Sun-Dried Tomato Base
In the same skillet with the rendered oil, add the 3 cloves minced Garlic Cloves and cook for 30 seconds until fragrant but not browned. Add the 0.25 cup chopped Sun-Dried Tomatoes (drained of excess oil) and cook for 1 minute, stirring constantly to prevent burning.
Next, stir in the 14.5 oz Canned Crushed Tomatoes, 1 tablespoon Red Wine Vinegar, and 0.5 cup Vegetable Broth. Bring to a gentle simmer, then reduce heat to medium-low and let it cook uncovered for 5 minutes, allowing the flavors to meld.
Thicken and Season the Sauce
Sprinkle the 1 tablespoon All-Purpose Flour over the simmering sauce and stir vigorously for 1-2 minutes until the sauce thickens slightly. Add the 1 tsp Dried Oregano, 0.5 tsp Ground Black Pepper, and 0.75 tsp Kosher Salt, stirring well to combine.
Return the cooked sausage to the skillet and toss gently to coat in the sauce. Add the 0.5 cup packed Fresh Basil Leaves, stirring just until wilted but still vibrant. Taste and adjust seasoning if needed—this is your chance to balance the acidity from the vinegar with more salt if necessary.
Finish with Parmesan and Serve
Remove the skillet from heat and stir in the 0.25 cup Freshly Grated Parmesan Cheese, letting it melt slightly into the sauce. The cheese should create a glossy finish that ties all the flavors together. Taste again and make any final adjustments to seasoning.
Serve immediately over crusty bread, with a side of roasted vegetables, or alongside your favorite pasta. The sauce should be vibrant red with visible basil flecks, and each bite should deliver a perfect balance of herby, tangy, and savory flavors. This dish comes together quickly but tastes like it simmered all day!
Pro Tips For Making Aldi Tomato Basil Chicken Sausage
- CRACK THE SAUSAGE FIRST: Those Aldi chicken sausage links come wrapped tight—pry them open with a paring knife or your fingers before searing. I used to skip this and ended up with uneven cooking; the centers stayed cold while the outside overcooked.
- SWEAT THE GARLIC LOW: Add minced garlic to the oil after the sausage is browned, then reduce heat to medium-low. Garlic burns faster than you think, and charred bits make the whole dish taste bitter—trust me, I’ve ruined batches this way.
- SOAK SUN-DRIED TOMATOES: Toss those oil-packed sun-dried tomatoes in warm water for 5 minutes before adding them to the pan. They’ll soften and release flavor instead of sticking like glue to the bottom—no more scraping burned bits off your skillet.
- DEGLAZE WITH WINE (OR NOT): Got a splash of white wine? Use it to scrape up browned bits after removing the sausage—it adds depth. No wine? Just add a splash of water or chicken broth; the point is to lift those flavorful bits, not impress anyone.
Creative variations of this recipe
Italian-Inspired Twist
Swap the sun-dried tomatoes for 0.5 cup chopped Kalamata olives and add 1 tsp dried rosemary to the sauce for a Greek-inspired version. Use lemon zest instead of red wine vinegar to brighten the flavors.
Serve with warm pita bread and a sprinkle of crumbled feta cheese for an authentic Mediterranean touch. 🌿
Spicy Kick Version
Add 1 tbsp hot honey and 1 tsp red pepper flakes to the sauce while simmering for a sweet-spicy contrast. For extra heat, stir in 2 tbsp chopped jalapeños with the sun-dried tomatoes.
Garnish with cilantro instead of basil to complement the spice. This version pairs perfectly with cornbread or tortilla chips for scooping. 🌶️
Creamy Alfredo Fusion
Stir in ½ cup heavy cream with the Parmesan at the end for a rich Alfredo-inspired sauce. Add ½ tsp nutmeg and 1 tbsp butter for depth. Serve over fettuccine pasta or garlic bread for a hearty, comforting meal. This version works especially well for chilly evenings. 🧈
Breakfast Adaptation
Use the same sausage and sauce base, but serve with crispy hash browns or toasted English muffins. Top with a fried egg and crumbled bacon for a breakfast-for-dinner twist. The tomato-basil sauce adds a savory element that balances the richness of eggs and bacon beautifully. 🍳
Vegetarian Swap
Replace the chicken sausage with 12 oz plant-based Italian sausage or crumbled tofu pressed and pan-seared. Boost umami with 1 tbsp soy sauce in the sauce. This version keeps all the flavor while making it suitable for meat-free diets. Serve with polenta or roasted potatoes for a satisfying meal. 🌱
Slow Cooker Option
Transfer all ingredients (except fresh basil and Parmesan) to a slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Stir in the basil and Parmesan just before serving. This hands-off method is perfect for busy weeknights and lets flavors meld even deeper. 🕒
Nutrition facts
Frequently asked questions
Can I use regular chicken sausage instead of Aldi's herb-infused version?
You can, but the flavor will be less developed. Aldi's herb-infused sausage adds that Italian flair right from the start. If using regular sausage, boost the herbs by adding 1 tsp dried thyme and 1 tsp dried rosemary to the sauce. The sun-dried tomatoes and basil will still shine, but the sausage won't have that pre-seasoned depth.
What's the best way to store leftovers?
Store the sausage and sauce together in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight! Reheat gently in a skillet over low heat to avoid drying out the sausage. For longer storage, freeze portions for up to 3 months. Just thaw overnight in the fridge before reheating.
Why did my sauce get too thick?
This usually happens when the flour cooks too long or you didn't add enough liquid. The sauce should be lightly thickened, not gluey. If it's too thick, stir in 1-2 tablespoons of water or broth while heating. For future batches, reduce the flour to ½ tablespoon or whisk it into the tomatoes first to prevent clumping.
Can I make this recipe in a Dutch oven?
A Dutch oven works perfectly for this recipe. The deep sides help prevent spills while building the sauce, and it retains heat well. Cook the sausage first, then proceed with the sauce as directed. The extra space gives you room to stir without splattering. Just reduce the heat to medium-low when simmering to prevent boiling over.
What's the best side dish to serve with this?
This dish pairs wonderfully with crusty Italian bread for dipping, or serve it over fettuccine pasta for a hearty meal. For a lighter option, try a simple arugula salad with lemon vinaigrette. Roasted zucchini or asparagus also complement the tomato-basil flavors beautifully.